"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Old Fashioned Carrot Cake Recipe

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This recipe for Old Fashioned Carrot Cake, by , is from Food & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Rudd


2 1/2 cups all-purpose flour
2 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/4 tsp. salt
1 1/4 tsp ground cinnamon, divided
5 eggs
1 1/4 cups granulated sugar
1 1/4 cups packed light brown sugar
1 cup oil, preferably canola
1 1/4 tsp. vanilla extract
4 cups shredded carrots, about 1 lb. patted dry
1 can (8 0z.) crushed pineapple, drained, squeezed dry
1 cup chopped pecans
1 cup raisins
1 pkg. (8oz.) cream cheese, at room temperature
1/2 cup confectioners' sugar
1/4 cup + 1 Tbs. milk
Marzipan carrots, optional (Mom did not use)

Preheat oven to 350 degrees. Grease and flour 12- cup bundt pan. Combine first 4 ingredients and 1 tsp. cinnamon. At medium speed, beat next 5 ingredients until light and smooth, 2 minutes. Reduce speed to low. Add flour mixture; beat until combined. Beat in carrots, pineapple, pecans, and raisins until blended. Pour into pan. Bake 1 hour or until skewer inserted into center comes out with moist crumbs. Cool on rack 20 minutes. Remove from pan; cool.
For glaze, at high speed, beat cream cheese, confectioners' sugar and remaining cinnamon until smooth, 1-2 minutes. Reduce speed to medium -low. Beat in enough milk until mixture is pourable. Place cake on platter. Pour glaze over cake. Garnish with carrots, if desired.

Number Of Servings:
Number Of Servings:
Makes 16 servings
Personal Notes:
Personal Notes:
Everyone will agree that this extra moist carrot cake filled with pineapple, raisins and pecans and topped with a delicious cinnamon icing is the best they've ever tasted! My Mom served this cake to my now husband (U.L.) and he loved it!




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